Creamy Pesto Pasta and Basque Cheescake

README.md

@@ -5,3 +5,5 @@ A collection of protocols for human consumption.
 ## Recipe Index
 
 - [Lemon Drizzle Cake](recipes/lemon-drizzle-cake.md)
+- [Creamy Pesto Pasta](recipes/creamy-pesto-pasta.md)
+- [Basque Cheesecake (La Viña)](recipes/basque-cheesecake.md)

recipes/basque-cheescake.md

@@ -0,0 +1,30 @@
+# Basque Cheesecake (La Viña)
+
+[← Back to Recipe Index](../README.md#recipe-index)
+
+**Shared by:** Iván Hidalgo
+**Nationality:** Spanish (from the Basque Country)
+
+The Basque Cheesecake, also known as "La Viña" cheesecake or burnt cheesecake, is a deliciously creamy and slightly burnt cheesecake that originated in San Sebastián, Basque Country, Spain.
+
+## The Protocol
+### Ingredients
+ * 600g cream cheese (e.g., Philadelphia).
+ * 4 large eggs.
+ * 300ml heavy cream (minimum 35% fat). Must be very cold, just taken out of the fridge.
+ * 180g granulated sugar.
+ * 1 tablespoon all-purpose flour or cornstarch.
+
+### Methods
+
+1. Preheat the oven to 200°C with the heat coming from tthe top and bottom (no fan).
+2. In a big bowl, beat the cream cheese with an electric or manual mixer until smooth and creamy.
+3. Add the sugar and beat until well combined.
+4. Add the eggs one at a time, beating well after each addition.
+5. Add the flour and mix until just combined.
+6. Finally, add the cold heavy cream and mix until you get a smooth batter.
+7. In a mold for a cake (20-22cm diameter), put an oven paper so that it covers all the mold. It doesn't matter if the paper is too big, you can fold it and it will give the cheesecake a nice rustic look. 
+8. Pour the batter into the mold and bake for 40 minutes for a creamy cheesecake, or 50 minutes for a more solid one. If after 30 minutes the top is getting too dark, you can cover it with aluminum foil.
+9. Once baked, let it cool down to room temperature for 1-2 hours. You can eat it warm at this point or refrigerate it overnight for a more solid texture.
+
+![Basque Cheesecake](../pictures/basque-cheesecake.jpeg)

recipes/creamy-pesto-pasta.md

@@ -0,0 +1,33 @@
+# Creamy Pesto Pasta
+
+[← Back to Recipe Index](../README.md#recipe-index)
+
+**Shared by:** Iván Hidalgo
+**Nationality:** Italian (maybe not approved by Italians, but it’s a family recipe!)
+
+This creamy pesto pasta is a delicious and easy-to-make dish that combines the fresh flavors of basil and garlic with the richness of cashews and parmesan cheese. It’s perfect for a quick lunch or dinner. The sauce is creamy and flavorful, making it a great way to enjoy your pasta.
+
+## The Protocol
+
+### Ingredients
+* Pasta of your choice for 2 people (around 300g)
+* 100g fresh basil
+* 70g cashews
+* 1 clove of garlic
+* 8-12 spoons of olive oil
+* A lot of parmesan cheese
+
+### Methods
+
+1. Boil the pasta in salted water until al dente. 
+2. While the pasta is cooking, we prepare the sauce in a glass where you can use a hand blender.
+3. In the glass, add the cashews at the bottom, then the basil, garlic and olive oil. 
+    > Don't add salt, the parmesan cheese will add enough saltiness to the sauce.
+4. Grate a lot of parmesan cheese (something for the sauce and something to sprinkle on top).
+5. Once the pasta is cooked, save a cup of pasta water and drain the rest.
+6. Add some of the pasta water to the sauce and blend with the hand blender until you get a creamy consistency. You can add more water if you want it thinner. 
+7. Add the grated parmesan cheese to the sauce and mix this time with a spoon, this will make the sauce thicker and creamier.
+8. Pour the sauce over the pasta and mix well.
+9. Serve with more parmesan cheese on top and enjoy! 🧀❤️
+
+![Creamy Pesto Pasta](../pictures/creamy-pesto-pasta.jpeg)